Thinking back on how I started at Cibon 7 years ago when it was just a coffee shop, I cant believe how much it has grown and transformed into an Italian style bistro and wine bar. Cibon has shown me my love for food and cooking. Starting with our idea of changing the coffee shop into a restaurant was far from easy. Our first “kitchen” was behind the bar with a Panini grill, two hot plates and a toaster oven to make pastas, appetizers and pizzas. The busier it got the harder it was to make all of the food in such a small area. We decided to create our new kitchen upstairs replacing the lounge area. After cooking at Cibon I decided that I wanted more knowledge and experience with food so I attended the French Culinary Institute in New York City in the summer of 2008. After graduating I have the skill and passion of food that I never thought I could have. Every menu at Cibon is created seasonally for the best quality of ingredi- ents and to keep the menu fresh and new for returning customers. All of our ingredients are also made in house from our own pestos and pasta sauces to daily roasting free range chicken for our panini. My staff and I hope that every customer has nothing but the best experience when visit- ing Cibon. Buon Appetito!!
“Chef Ashley changes the menu seasonally. Come summertime, she singles out the cioppino seafood stew as a customers favorite. It's a Sicilian dish first concocted by Italian fishermen in San Francisco..."
“Their Euro-styled bistro in Rochester's cultuar district offers healthy, rustic dishes influenced by the cuisines of Italy, France, and Spain. The wine list is an ever-changing collection of carefully chosen bottles from around the world."
"Cibon's unique bohemia decor sets the stage for casual and relaxed dining experience; specialty martinis and trendy "ultra lounge" music creates an atmosphere evocative of small bars in Rome and Paris. Dine al fresco in fine weather."